Easy Chicken Enchilada Soup

Name: Easy Chicken Enchilada Soup
Cook time: 35
Ingredients: 1 Tbsp Avocado Oil; 1/2 large Yellow Onion; 1-2 null Serrano Peppers; 1 tsp Smoked Paprika; 1 tsp Chili Powder; 1/2 tsp Oregano; 1/2 tsp Cumin; 1/8 tsp Cayenne Pepper; 1 tsp Kosher Salt; 3 null Garlic Cloves; 1 227ml jar Enchilada Sauce; 1 15oz can Crushed Tomatoes; 4 cups Chicken Broth; 1 398ml can Black Beans; 2 cups Shredded Cooked Chicken; 1 cup Shredded Cheddar Cheese; 1/2 cup Fresh Cilatro; 2 cups Corn Tortilla Chips

Recipe by Jaclyn Irwin

Ingredients

Cook Time

35m

Prep Time

Ingredients

Serves 04

This easy enchilada soup is loaded with tomatoes, enchilada sauce, pre-cooked shredded chicken and black beans. It’s a hearty and delicious bowl that’s even better with all the toppings.

Instructions

1
Heat a large dutch oven over medium heat. Drizzle in the oil and once hot, add the onion and pepper. Cook, stirring often until softened, about four minutes.
2
Add the smoked paprika, chili, oregano, cumin, cayenne and salt and cook for another one to two minutes, stirring often.
3
Add the garlic and cook for 30 seconds, until fragrant.
4
Pour in the enchilada sauce, tomatoes, chicken broth and beans. Bring to a boil, reduce the heat and cover and simmer for 15 minutes.
5
Add in the chicken and stir to combine. Remove from the heat.
6
Divide the soup into bowls and top with cheese, cilantro and serve with chips. Enjoy!
7
Substitutions: Tomatoes: use whole and crush with your hands, or use chopped tomatoes. Serrano pepper: use jalapeño instead. Dairy-free: omit the cheese, or top with dairy-free shredded cheese.

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